BASIC VANILLA CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
VANILLA DAMSON/PLUM CAKE
This fruity cake is sooooo good! It is full of summer flavour and has a great airy, cakey texture. I was very, very happy with this recipe from German chef Tim Mälzer and will now use this as a base for all my fruit cakes. Feel free to use other fruits, but keep in mind that some might be too juicy for the cake. I hope youll enjoy this cake as much as we did! I served this with a soy whipped cream and it was so good!
Provided by Lalaloula
Categories Dessert
Time 1h
Yield 1 10 inch cake
Number Of Ingredients 12
Steps:
- Combine eggs, sugars and salt in a big bowl. With your electric mixer cream this for 8 minutes. Do not skip this step, it is important to cream for at least 8 minutes!
- Stir in oil, pudding and vanilla extract.
- In a second bowl combine flour, starch and baking powder. Fold into the wet ingredients.
- Pour dough into a greased 10 inch spring-form pan. This will look a little skimpy, but the dough will double during baking.
- Arrange the quartered damsons on top of the dough in concentric circles. Sprinkle with the crushed cookies.
- Bake in the pre-heated oven at 160°C/320°F on the second lowest rack for 40 minutes or until a toothpick inserted in the centre comes out clean.
- Serve with whipped cream or ice-cream. :).
Nutrition Facts : Calories 1986.7, Fat 52.5, SaturatedFat 11.8, Cholesterol 390, Sodium 1774, Carbohydrate 337.5, Fiber 15.4, Sugar 130.8, Protein 45.1
DAMSON TARTLETS
Provided by Oliver Rowe
Categories Milk/Cream Food Processor Mixer Dairy Egg Fruit Dessert Bake Plum Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make pastry dough:
- Pulse flour, butter, and confectioners sugar in a food processor until it resembles coarse meal. Add egg yolks and pulse just until a dough forms.
- Transfer dough to a lightly floured surface and divide in half. Form each half into a 4-inch square (about 1 inch thick) and wrap in plastic wrap. Freeze until solid, at least 2 hours.
- Make compote while pastry freezes:
- Bring whole plums, sugar, wine, and bay leaf to a simmer in a heavy medium saucepan over medium-low heat, covered, stirring occasionally until sugar has dissolved (be careful juices don't boil over). Reduce heat to low and simmer, covered, stirring occasionally, until plums fall apart, about 30 minutes. Transfer to a bowl and chill, uncovered, until cold, then cover. Discard pits and bay leaf, then add a little confectioners sugar to taste if desired.
- Bake pastry:
- Coarsely grate pastry from one frozen square into tartlet pans, dividing it evenly. (Reserve remaining dough for another use.) Press dough flakes into tartlet pans to line bottoms and sides evenly. Prick bottoms all over with a fork, then freeze tartlets until firm, at least 1 hour.
- Preheat oven to 425°F with rack in middle.
- Put tartlets in a shallow baking pan and put in oven. Turn oven temperature down to 400°F and bake until shells are golden all over, 15 to 18 minutes.
- Transfer tartlet pans to a rack to cool completely, then remove shells from pans.
- Make cream filling:
- Put cream in a large bowl, then scrape seeds from vanilla bean into cream. Beat in sugar and zest with an electric mixer until cream just holds stiff peaks. Fold in about 2 tablespoons plum compote, then divide cream among tartlet shells. Serve topped with some of remaining compote (you will have a lot left over).
PLUM CAKE
This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
- Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
- Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.
- Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 314 g, Fat 16 g, Protein 5 g
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